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wanted outback onion soup

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  • wanted outback onion soup

    I know it out there, I cant' find mine.

  • #2
    Is this it?

    Creamy Onion Soup like The Outback's

    Serves: 6-8
    Prep. Time: 0:20

    1 1/4 cups chicken broth
    3 Tbls. cornstarch
    1 tsp. ground sage
    10.75 oz. can condensed cream of onion soup
    10.75 oz. can condensed cream of chicken soup
    10.75 oz. can condensed cream of celery soup
    1/4 cup shredded Mozzarella cheese
    1/4 cup shredded Colby cheese
    1/4 cup shredded Provolone cheese

    -In a blender, combine broth, cornstarch, and sage.
    -In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
    -When heated through, stir in cheese and heat until melted.
    -Pour into oven-proof bowls.
    -Broil in oven until tops are lightly browned.

    Notes: Use soup within 3 days; do not freeze. It seems as though many grocery stores have stopped carrying Campbell's Cream of Onion Soup. It is available here in Ohio, but if it's not available in your area, I have yet to find a suitable substitution.

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    • #3
      Or this?

      Outback-Style Onion Soup


      1 can Cream of chicken soup
      1 can Cream of celery soup
      1 tablespoon Dried minced onion
      1/2 teaspoon Onion salt
      1/2 cup Real mayonnaise
      1 slice Kraft "singles" Swiss cheese -- in bits
      1 slice Kraft "singles" cheddar -- cheese in bits

      In top of double boiler over simmering water combine soups, onion, onion salt
      and mayonnaise, stirring until piping hot and very smooth and light, which is the
      texture created by the addition of the mayo. When it reaches this point stir in the
      cheeses, stirring until melted. Serve promptly. Refrigerate leftovers to use in a
      few days, but do not freeze.

      Source: Gloria Pitzers' Restaurant Recipe Secrets.

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      • #4
        Outback Steakhouse Walkabout Onion Soup

        2 cups yellow sweet onions, Thinly Sliced

        2 tablespoons butter

        1 (15 ounce) can chicken broth

        1/4 teaspoon salt

        1/4 teaspoon fresh pepper, Ground

        2 chicken bouillon cubes

        1/4 cup Velveeta cheese, Cubes, Diced (compressed in measuring cup)

        1 1/2-1 3/4 cups white sauce (Below)

        cheddar cheese, Shredded (for garnish)

        White Sauce

        3 tablespoons butter

        3 tablespoons flour

        1/4 teaspoon salt

        1 1/2 cups whole milk


        1. In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
        2. Cook at low to medium heat stirring frequently until soft and clear but not brown.
        3. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
        4. Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
        5. Turn temperature to warm and let cook for additional 30 minute to 45 minute.
        6. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
        7. Thick White Sauce:.
        8. In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the sauce pan.
        9. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
        10. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

        Recipe by Molly53

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